Poached Egg, Jamón Ibérico de Bellota and Salmorejo

For this recipe you will need a big loaf of bread. We like to use a french or italian type of bread, instead of a sourdough, just because the flavor of the bread is more “neutral” and lets the rest of the ingredients shine. Cut several slices of bread and grill them.

Once you have spread the salmorejo on the toast, you’ll need to carve some thin slices of the finest acorn fed Ibérico ham you can find and place them over the toast. TIP: go to Ibérico Club and get the finest Pata Negra delivered to your door.

Finally, make a poached egg and put it over the Jamón Ibérico de Bellota. Add some salt in flakes and ground pepper. Serve it right away!

It’s such a juicy, tender, crunchy, tasty “tapa”, that everyone will go crazy for it. Be ready to prepare more!

And remember to visit us here to get the tastiest cured meat in the world, Jamón Ibérico de Bellota.